First Course
Seared Rougie Foie Gras
with Bourbon Pecan Bread Pudding and Apple-Orange Marmalade
Beef Tartare
with House Made Chips, Quartered Eggs and Truffle Aioli
Butternut Squash Ravioli
with Toasted Hazelnuts, Pomegranates and Pecorino
Dungeness Crab, Avocado and Mango Tower
with Citrus Zest and Nori-Wonton Crisps
Pacific Hamachi Sashimi
with Orange Segments, Sliced Jalapenos, Cilantro and Ponzu
Blue Corn Crusted Caledonian Prawns
with Chorizo and Romesco Salsa
Wild Mushroom Soup
with Truffle Oil, Pecorino and Baby Croutons
Potato Leek Soup
with Bacon Batons, Chive and Crispy Sticks
Beet and Arugula Salad
with Toasted Pepitas, Orange and Herbed Goat Cheese Croquette
Caesar Salad
with Grana Padano Frico, Fried Capers and Sun Dried Tomato Croutons
Pear Salad
with Gorgonzola, Pomegranates, Prosciutto, Pecans and White Balsamic Vinaigrette
Italian Cured Four Meat Pizza
with Caramelized Onions
Roasted Vegetable Pizza
with Baba Ghanoush, Grilled Artichokes, Goat Cheese and Balsamic Reduction
